Classic Gumbo

Ingredients:

• 3 large skinless and boneless chicken breasts
• 250 g small shrimp, peeled and cooked
• 450 g smoked sausage, cut into slices
• 1/4 cup vegetable oil
• 1/2 cup wheat flour
• 5 tablespoons of margarine
• 1 large onion, chopped
• 8 crushed garlic cloves
• 1 green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1/4 cup Worcestershire sauce
• 1/4 bunch parsley leaves, stems and leaves coarsely chopped, plus a few leaves for garnish
• 4 cups of hot water
• 5 beef bouillon cubes
• 1 can (400 g) of stewed tomatoes with juice
• 2 cups frozen chopped okra
• 4 green onions, chopped

Preparation:

1. Season the chicken with salt and pepper. Heat the oil in a heavy wok over medium-high heat. Fry the chicken until browned on both sides and remove to a plate.
   
   Add the sausage and fry until browned, then remove from the pan. Sift the flour into the butter, add 2 tablespoons of margarine, and fry over medium heat, stirring constantly, until browned, about 10 minutes. Let the gravy cool.
2. Reduce the heat and melt the remaining 3 tablespoons of margarine. Add the onion, garlic, green pepper, and celery and sauté for 10 minutes. Add the Worcestershire sauce, salt and pepper to taste, and 1/4 bunch of parsley. Cook, stirring frequently, for 10 minutes.
3. Add 4 cups of hot water and the bouillon cubes, stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add the tomatoes and okra. Simmer, covered, for another hour. Before serving, add the green onions, shrimp, and chopped parsley.
   
   This dish goes well with lager beer.